食品与发酵工业 >

2026 , Vol. 52 >Issue 15: 382 - 390

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044568

分析与检测

酱香型白酒轮次基酒高沸点组分轮廓及差异分析

  • 蒋力力 ,
  • 尚煜豪 ,
  • 黄冬冬 ,
  • 于迪 ,
  • 刘钰浩 ,
  • 路虎 ,
  • 万波 ,
  • 尤小龙
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  • 1(贵州习酒股份有限公司,贵州 习水,564600)
    2(中国科学院 大连化学物理研究所,辽宁 大连,116023)
    3(国家市场监管总局重点实验室(酱香型白酒品质与安全),贵州 贵阳,550000)
    4(贵州省白酒制造业创新中心,贵州 仁怀,564500)
第一作者:硕士,工程师(尤小龙高级工程师为通信作者,E-mail:youxiaolong1122@163.com)

收稿日期: 2025-09-19

  修回日期: 2025-12-23

  网络出版日期: 2026-08-20

基金资助

贵州省科技计划项目(黔科合基础ZD(2025)003)

收起

Profile and differential analysis of high boiling point components in base liquor of Jiangxiangxing Baijiu

  • JIANG Lili ,
  • SHANG Yuhao ,
  • HUANG Dongdong ,
  • YU Di ,
  • LIU Yuhao ,
  • LU Hu ,
  • WAN Bo ,
  • YOU Xiaolong
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  • 1(Guizhou Xijiu Co.Ltd., Xishui 564600, China)
    2(Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, China)
    3(Key Laboratory of Quality and Safety of Jiangxiangxing Baijiu, State Administration for Market Regulation, Guiyang 550000, China)
    4(Manufacturing Innovation Center for Baijiu, Guizhou Province., Renhuai 564500, China)

Received date: 2025-09-19

  Revised date: 2025-12-23

  Online published: 2026-08-20

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摘要

为探究酱香型白酒轮次基酒高沸点化合物组成特点及轮次基酒关键差异化合物,该研究采用高分辨液相色谱-质谱联用技术结合结构导向的分子网络注释策略对轮次基酒高沸点组分进行表征,并使用多元统计等分析方法筛选轮次差异化合物。结果表明在轮次基酒中共鉴定出8大类434种高沸点化合物;其轮次特征分布显著,一、二轮次基酒独立聚类,三、四、五轮次基酒聚为一类,六、七轮次基酒聚类;其中,一轮次基酒中检出高沸点化合物369种,二至七轮次检出413~431种,呈现相对稳定的种类分布;在高沸点化合物相对含量上,则呈现梯度差异,在五轮次时达到峰值,为(229.46±13.70) mg/L。正交偏最小二乘判别结合统计分析筛选获得281种轮次差异标志性化合物[P＜0.05,|log2FC|≥1且变量投影重要性(variable importance in projection,VIP)＞1],包括丁酸苄酯、戊酸、乙酸苄酯、2-苯乙醛、2-乙基-3,5-二甲基吡嗪、2,6-二甲氧基-3-甲基-5-异丙基吡嗪等轮次差异化合物。代谢通路分析进一步表明,氨基酸代谢是轮次基酒高沸点化合物差异形成的核心调控途径。该研究为解析酱香型白酒轮次基酒风味特征差异提供了分子层面的数据支撑。

关键词： 酱香型白酒; 轮次酒; 高沸点; 分子网络注释; 差异化合物

本文引用格式

蒋力力 , 尚煜豪 , 黄冬冬 , 于迪 , 刘钰浩 , 路虎 , 万波 , 尤小龙 . 酱香型白酒轮次基酒高沸点组分轮廓及差异分析[J]. 食品与发酵工业, 2026 , 52(15) : 382 -390 . DOI: 10.13995/j.cnki.11-1802/ts.044568

Abstract

To investigate the compositional characteristics of high-boiling-point compounds and identify key differential compounds among different base liquor of Jiangxiangxing Baijiu, this study employed ultra-performance liquid chromatography-high resolution mass spectrometry (UPLC-HRMS) combined with a structure-guided molecular networking strategy (SGMNS) to characterize the high-boiling-point components.Multivariate statistical analysis was then used to screen base-specific differential compounds The results revealed that a total of 434 high-boiling-point compounds, categorized into 8 major classes, were identified across the Base Liquor.The distribution of these compounds exhibited distinct base-specific patterns:the first and second base formed independent clusters, the third to fifth base grouped together, and the sixth and seventh base clustered separately.Specifically, 369 high-boiling-point compounds were detected in the first base, while the second to seventh base contained 413-431 compounds, demonstrating a relatively stable compositional profile.In terms of relative abundance, the high-boiling-point compounds showed a gradient variation, peaking in the fifth batch at (229.46±13.70) mg/L.Orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with statistical analysis identified 281 signature differential compounds [P<0.05, |log2FC|≥1, and variable importance in projection (VIP) >1], including benzyl butyrate, valeric acid, benzyl acetate, 2-phenylethanal, 2-ethyl-3,5-dimethylpyrazine, and 2,6-dimethoxy-3-methyl-5-isopropylpyrazine.Metabolic pathway analysis further indicated that amino acid metabolism serves as the core regulatory pathway underlying the differences in high-boiling-point compounds among the base liquor.This study provides molecular-level insights into the flavor characteristic variations of Jiangxiangxing Baijiu base liquor across different batches.

Key words： Jiangxiangxing Baijiu; round-base liquor; high-boiling-point; molecular network annotation; differential compound

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